Vanilla Whipped Ganache
A light and versatile vanilla ganache perfect for decorating cupcakes, filling macarons, éclairs, and more.Vanilla whipped ganache is a delicate, airy variation of classic ganache that combines white chocolate, cream, and gelatin, then whipped to achieve a smooth, stable texture. This version, inspired by the renowned pastry chef Philippe Conticini, strikes the perfect balance between firmness and fluffiness — firmer than whipped cream, yet soft enough to pipe beautifully onto cakes, choux, and other pastries.Whether you flavor it with vanilla, coffee, or tonka bean, this recipe is a great base to customize as you like.
Ingredients
- For the ganache base:
For the ganache base:
- 280 g heavy cream min. 30% fat
- 2 to 3 teaspoons vanilla extract or other flavor of choice
- 6 gelatin sheets gold grade, approximately 1 g per sheet
- 150 g white chocolate preferably couverture, like Callebaut
To finish the ganache:
- 300 g cold heavy cream min. 30% fat
💡 Optional variations:
- You can substitute the white chocolate with milk chocolate or replace part of the cream with fruit purée or juice for a fruity twist — ideal for pairing with berry or citrus flavors.
Instructions
Soften the gelatin
- Soak the gelatin sheets in very cold water for about 10 minutes until fully softened. The water must be cold to prevent the gelatin from dissolving prematurely.
- Prepare the flavored cream
- In a saucepan, combine 280 g of heavy cream with the vanilla extract. Bring to a gentle boil over medium heat.
- 🔁 Flavor Tip: Feel free to infuse the cream with other aromas like coffee, tonka bean, pistachio, etc.
Incorporate the gelatin
- Remove the saucepan from the heat. Wring out the softened gelatin sheets and stir them into the hot cream until fully dissolved — this should take around 30 seconds.
Melt the chocolate
- Place the white chocolate in a heatproof bowl (preferably using chocolate pistoles or finely chopped couverture). Pour the hot vanilla cream over the chocolate and let sit for 10–15 seconds. Then, whisk gently until the mixture is smooth and fully combined.
Add the cold cream
- Once the ganache base is homogeneous, pour in the 300 g of cold cream. Whisk again until smooth.
- Cover the ganache with plastic wrap, making sure it touches the surface (“skin contact”) to prevent a crust from forming.
- Chill thoroughly
Chill thoroughly
- Refrigerate overnight to allow the ganache to set fully.
⏱ Short on time?
- If you didn’t prepare the ganache the night before, you can place it in the freezer for 20 minutes, stirring every 5–10 minutes, then transfer it to the fridge for another hour. It’s not ideal, but it works in a pinch.
Whip the ganache
- Once thoroughly chilled, transfer the ganache to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until the ganache firms up and forms soft peaks.
⚠ Important:
- Always keep an eye while whipping. Overmixing can split the ganache. As soon as you see defined peaks forming, stop.
- Whipping time typically ranges from 1 to 3 minutes depending on temperature, quantity, and mixer power.
Notes
Use and Storage
Pipe the whipped ganache immediately using a pastry bag — it holds its shape beautifully on cupcakes, layer cakes, cream puffs, and more. If you’re decorating cold cupcakes or pastries, ensure the ganache is well chilled before piping, or it may split.❄ Storage:
The whipped ganache can be stored in the fridge for up to 48 hours. Do not freeze after whipping.